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This Halloumi Curry is an easy, 30-minute meal which is packed with flavour – and naturally gluten free. The chunks of halloumi give a great texture to this mild but tasty vegetarian curry, packed with peppers, onion, garlic and ginger.
Notes On This Halloumi Curry Recipe
🍛 This meat-free curry recipe was such a surprise to me – I absolutely LOVE halloumi so was really intrigued by using it in a curry. And it works SO well. It gives that meaty texture, a little like a Paneer Curry, but with a stronger taste!
🍛 You only need a few basic spices and storecupboard ingredients (you probably already have) to whip this up, so it’s perfect for busy weeknights.
🍛 This Halloumi Curry is naturally gluten free and perfect for pairing with my Gluten Free Naan Breads, or as part of a vegetarian curry spread with favourites like my Chickpea and Potato Curry, Roasted Cauliflower Curry, and Red Lentil Dahl.
Table of Contents
Don’t just take my word for it…
As this recipe is brand new I don’t have any reviews yet, but I did use my family as guinea pigs during a recent curry night!
I thought that bunch of meat-eaters would definitely go for the chicken dishes over this, but it turns out this was their favourite of the whole night! See what I was up against in my weekly YouTube vlog – there were some fantastic looking curry recipes.
I’d love to know what you think though – so please leave a review if you try this! 🥰
Ingredients and Substitutions
There’s a printable recipe card below for this 30-minute Halloumi Curry Recipe with the full quantities. But here are the main ingredients and ideas for any swaps:
- Halloumi: Typically the amount listed equates to two blocks (to serve four). I’ve tried this with both normal and lighter halloumi, and both work. You could swap this for Paneer or Tofu if you want to try this curry recipe but hate squeaky cheese.
- Onion
- Red Peppers: Though feel free to mix up the colours if you like.
- Garlic and Ginger: I use pastes for ease, but you can use fresh minced garlic and ginger if you prefer, or the pre-chopped stuff is good too.
- Curry Powder: Just double check for ‘may contain’ warnings. I used a mild curry powder – for a hotter curry, use a medium or hot one.
- Garam Masala
- Passata
- Coconut Milk: You can use a tin of full-fat or light coconut milk. Both work well, but lighter may produce a slightly runnier sauce.
- Vegetable Stock Pot: Always ensure it’s gluten free – I use Knorr.
- Lime Juice
How to Make Halloumi Curry
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this Halloumi Curry recipe is to make.
Storing and Freezing Instructions
TO STORE: This curry can be made ahead and kept in the fridge for 1-2 days. Reheat thoroughly in a pan or in the microwave.
TO FREEZE: You can also easily freeze this halloumi curry – simply reheat from frozen or defrost overnight in the fridge and then reheat.
Halloumi Curry Recipe
Equipment
Ingredients
- 1 tbsp neutral oil
- 550 g halloumi, (cut into 2cm squares)
- 1 large onion, (finely chopped)
- 2 red peppers, (cut into 1cm chunks)
- 2 tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp mild curry powder
- 1 tsp garam masala
- 400 ml passata
- 200 ml coconut milk, (full fat or light)
- 1 gluten free vegetable stock pot, (I use a Knorr)
- 0.5 lime – juice only
To serve:
- Fresh coriander
- Lime wedges
Instructions
- Heat the oil in a large pan over a medium heat. Add the halloumi chunks and fry, stirring, until browned (approximately 5 minutes). Remove from the pan and set to one side.
- Add the onions to the pan and fry for around 5-7 minutes on a low heat until translucent. If the pan is too dry, add a splash of water.
- Add the garlic, ginger and red pepper and fry for another 2-3 minutes, stirring well.
- Add the spices, stir to coat, and fry for 1 minute.
- Pour in the passata and coconut milk and add the stock pot. Stir well, bring to the boil then turn down a low simmer. Continue to simmer for 5 minutes until the stock pot has dissolved.
- Stir the lime juice into the sauce, add the halloumi and stir to coat. Serve with basmati rice, lime wedges and fresh, chopped coriander.
Notes
- Leftovers can be kept in the fridge for 1-2 days or frozen, and then reheated. Serve with rice, gluten free naan bread and lime wedges.
Nutrition
More Gluten Free Curry Recipes
If you like this Halloumi Curry recipe, then make sure you check out these other gluten free curry recipes too…
- Chickpea Curry
- Chicken and Coconut Curry
- Slow Cooker Chicken Korma
- Fish Curry
- Slow Cooker Beef Curry
Have you tried this recipe?
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